SummaryThis research aimed to evaluate the influence of different high‐intensity ultrasound (HIU) levels (control: 0; low: 276.36; moderate: 422.67; and high: 747.79 W cm−2) and stored in aerobic conditions for 7 days at 4 ± 1 °C on instrumental colour, metmyoglobin reducing activity (MRA), oxidative stability and texture of Longissimus lumborum (LL) from Nellore (Bos indicus) cattle. HIU moderate level samples exhibited higher (P < 0.05) lipid and protein oxidation, whereas high level showed higher MRA than control, low and moderate level counterparts. An increase (P < 0.05) of hue angle, MRA, lipid, and protein oxidation during refrigerated storage. Overall, the HIU levels did not influence pH, colour, texture, lipid, and protein oxidation, whereas HIU high level (HIU‐HL) improved the MRA contributing to beef colour stability.

Objective: We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems.Methods: GM samples (n=10) were obtained from organic (ORG; n = 5) or non-organic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4°C. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (∆E), metmyoglobin reducing activity, and lipid oxidation on days 0, 5, and 9. Results: Feeding system did not influence (P > 0.05) the myoglobin concentration. ORG steaks exhibited greater (P < 0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (P < 0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (P > 0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (P < 0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (P > 0.05) pattern for lightness and MRA. Conclusion:Therefore, the production system can affect beef color and lipid stability during storage.

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